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Lasanga Soup with Ricotta Dumplings

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Ingredients
  

  • 12 uncooked lasagna noodles
  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp freeze-dried oregano
  • 2 tsp freeze-dried thyme
  • 1 pound ground beef
  • 1 pound spicy italian sausage
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 Tbsp tomato paste
  • ¾ cup white wine
  • 14.5 oz can whole tomatoes with juice
  • 4 cups vegetable or chicken stock
  • 1 Tbsp chopped parsley, plus more for garnish
  • 1/2 cup heavy cream

Ricotta "Dumplings"

  • 1 cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 Tbsp minced parsley
  • 1 Tbsp minced basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces Cook off lasanga pasta, drain. Coat in olive oil and set aside.
  • In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
  • Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper, and saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease.
  • Add the tomato paste, stir to combine. Let the tomato paste cook for 1 minute. Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little bits.
  • Add the stock. Then add the parsley. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed.
  • Pour in the cream and stir to combine. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.

Ricotta "Dumplings"

  • In a bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . Stir until combined.
  • Dish up bowls of soup add in the cooked pasta, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!